Meatless

hipsterfood:

When we asked you guys to ask us anything last week, we got a lot of questions about tofu. What is it? How do you cook it? How do you store it? Most importantly - how do you make it not taste like a big block of bland? Read below to learn a lot more about tofu, one of our favorite foods.

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(Source: fuckyeahveganlife)

veganfeast:

Lemongrass and Garlic Stuffed Tofu by Jeff and Erin’s pics on Flickr.

Yes please.

plusminustimesdivide:

I made my parents pesto tofu-steaks last night. They turned out very well and were delicious. I even successfully did some pan techniques when I was toasting walnuts for the pesto. A first for me was actually putting some of the pesto inside of tofu, I had never inserted anything of flavor into a food, but it worked really well. 

(Source: new-delete)

crocktopus:

ffoodd:

Crispy Fried Tofu Fingers (by skinny.jeans)

These look so fattening, but I would love to try them!

Oh god…

(via peppermintoni-deactivated201206)

Connor’s Cheezy, Super Nutritious Tofu Scramble

Tonight, I was hungry. I biked and ran today, so my solution was a huge tofu scramble with things that were on the brink of in-edibility in my refrigerator. If you don’t have something, don’t worry! Add in what else you like, but if you follow this recipe, you’ll have a lot of nutrients!

Ingredients

• 1 block extra firm tofu (I used a fortified variety)
• 1/2 onion
• 4 large cloves garlic (I used a bit more)
• 1 carrot
• 3 tomatoes
• A handful of chopped kale
• A handful of chopped spinach
• Olive oil
• Flax seed oil
• Salt
• Pepper
• Red pepper flakes
• Basil
• Oregano
• Nutritional yeast
• Daiya
• Soy mozzarella
• Salsa

Directions

• Cut the tofu into small chunks and press them.
• Cut the onion, garlic, tomatoes, and carrots.
• Wait a few minutes until the tofu is nearly pressed and start sauteing the garlic and onions in olive and flax seed oil.
• When the tofu is pressed sufficiently, use a fork in a large bowl to crumble the tofu. Once crumbled, add it to the pan.
• Add in the carrots and the tomatoes followed by the seasonings (do this to taste, I like mine spicy!).
• Chop the spinach and kale while this is cooking.
• Add in the salsa and the cheeze and stir and let the cheeze melt.
• Once the cheese is melted, add in the spinach and kale.
• Let the scramble simmer for a while, and then serve!

This makes a lot, so be prepared to share (or store if you’re selfish like me).

Also tonight, I made my first food processor item with the one my mother gave me. It was a silken tofu smoothie with flax oil, strawberries, blueberries, a banana, agave, and vanilla. It was so good I started drinking before I realized I should take a photo.

Tonight was my first real experimentation with tofu. I’ve been avoiding it because of bad tofu I’ve had before, but mine turned out very well. I used fortified tofu and pressed it for about an hour and cooked it with garlic, onions, olive oil, red pepper flakes, salt, pepper, oregano, parsley, and nutritional yeast. I fried it slowly to try and have it absorb the flavor. It was really good! I enjoyed it with a cabbage salad that had asparagus, bell peppers, and onions with vegan parmesan, olive oil, and salt. Overall, a good dinner.